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5-a-day tagine

5-a-day tagine

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A star rating of 4.3 out of 5.211 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Get your day's vegetable quota all in one go. Great for feeding a group, or freeze portions

  • Freezable
  • Dairy-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal272
fat8g
saturates1g
carbs45g
sugars32g
fibre0g
protein7g
low insalt0.35g
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Ingredients

  • 4 carrots, cut into chunks
  • 4 small parsnips, or 3 large, cut into chunks
  • 3 red onions, cut into wedges
  • 2 red peppers, deseeded and cut into chunks
  • 2 tbsp olive oil
  • 1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
  • 400g can chopped tomato
  • 2 small handfuls soft dried apricots
  • 2 tsp honey

Method

  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.

  • STEP 2

    Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.

RECIPE TIPS
IF YOU WANT TO USE A SLOW COOKER...
Give this Moroccan one pot some extra time. Mix the vegetables, oil, spices, tomatoes, can of water, apricots and honey in your slow cooker, cover and cook on Low for 6-8 hours until the veg is tender.

Goes well with

Recipe from Good Food magazine, September 2008

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Overall rating

A star rating of 4.3 out of 5.211 ratings
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